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THIS WEEK

What happened to hospitality?

Another trend over the past couple of decades has been to look at your staff as a tool, like your stove or your coolers. We have taught managers to be disconnected from the employees, to not get to close because read more...

Restaurant charges $120 to add pineapple on pizza

There are few moments as controversial in food history as the decision by a Canadian chef in the 1960s to put tinned pineapple on top of a ham pizza.   When Sam Panapoulos created what he and his brother-slash-partner-in-crime dubbed Hawaiian pizza, it was read more...

LAST WEEK

Making the customer journey infinite

Why do people prefer to stick to a brand or repeatedly buy known things? It’s because that particular brand has successfully built a bond with its customers by delivering exactly what their customers were looking for. In the case of read more...

MOST READ

Project 'Clean Sri Lanka'

The Sri Lankan government’s ‘Clean Sri Lanka’ project which was launched recently, aspires to make the island the cleanest country in the Asian region. Getting better than Singapore, Japan or South Korea is wishful thinking; nevertheless one can aim for read more...

When guests complain, be all EARS!

To their credit, most hotel operators seem to be working hard to improve the overall quality of the 'physical product' such cleanliness, amenities, F&B offerings, and comfort of the guest room itself. Perhaps this is due to sincere concern for read more...

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